Chicken Cape Kabobs

  • Yield: 6 servings 1x


  • 3 medium boneless (skinless chicken breasts)
  • 1/4 tsp salt
  • 1/4 tsp black pepper (freshly ground)
  • 3 tbsp lemon juice (fresh (juice of one medium lemon))
  • 1 tbsp olive oil
  • 1 tbsp white wine
  • 1 clove garlic (minced)
  • 1/2 cup fresh cilantro (minced)
  • 2 fresh yellow peppers

Optional vegetable additions:

  • 1 inch red onion (cut into 1/2 squares)
  • 1 inch small zucchini (cut into 1/2 squares)
  • 1 cup whole mushrooms (cut in half)


  1. Cut chicken into 11/2 inch cubes. Place in a large bowl or resealable plastic bag.
  2. Sprinkle with salt and freshly ground black pepper.
  3. Pour on the fresh lemon juice, olive oil and white wine. Toss to coat chicken pieces.
  4. Scatter the finely minced garlic and cilantro over the chicken and toss well.
  5. Cover the dish or seal the bag, and place in the refrigerator to marinate for at least one hour, preferably over night.
  6. Cut peppers into 1 inch squares.
  7. Soak eight wooden skewers in warm water for 20-30 minutes. Thread chicken onto skewers alternating with yellow peppers and any additional vegetables you would like.
  8. Place the skewers on plate and baste with any remaining marinade.

Let’s BBQ!

  1. Heat your grill to medium-high.
  2. Grill kabobs until lightly browned and the internal temperature of the chicken reaches 165 degrees C, approximately 7-10 minutes per side. Baste along the way with any leftover marinade and turn half-way through cooking.